Quinoa is a high protein and nutrient rich grain and it adds a new twist to a familiar Spanish dish.

Ingredients

1/3 cup finely chopped onion

1 clove garlic, pressed

1/4 teaspoon pepper flakes

1 tablespoon Smart Balance cooking oil

1/2 teaspoon smoked paprika

2 cups reduced-sodium chicken broth

1 tablespoon tomato paste

1 cup dry quinoa

12-ounces frozen, peeled, and deveined shrimp, thawed

1 cup frozen green peas

1/4 cup drained and chopped sundried tomatoes in oil

Directions

In a 10-inch skillet, sauté onion, garlic, and pepper flakes in oil for 2 minutes, or until onion is softened; stir in paprika; add broth and tomato paste and stir until mixed; bring to a boil. Add quinoa and return to a boil. Reduce heat to medium and cook, covered, for 12 minutes, stirring occasionally.